It’s all salmon all the time on this episode that starts way up North in Alaska, where I join a fish biologist to learn about salmon’s incredible migration. On my new set, I make a unique crumb crusted salmon with an old friend. It’s coated with the Italian poor man’s ‘cheese’ muddica, and we make a second dish with muddica – Sicilian Roasted Cauliflower Linguine. In Alaska, I join a tribal leader who demonstrates how Alaskan natives cooked salmon on cedar planks.